Best Sweet And Salty Microwave Fudge Recipes

5-INGREDIENT FUDGE

Steps:

• Line a 9-in. square pan with foil; grease foil with 1-1/2 teaspoons butter., In a large microwave-safe bowl, melt chocolate chips and remaining butter, stirring after 1 minute and every 30 seconds thereafter. Stir in milk and vanilla. Spread into prepared pan. Refrigerate until firm., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

SWEET AND SALTY FUDGE

Steps:

• Line an 8-inch square baking pan with aluminum foil. Coat the foil with cooking spray.
• In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk. Cook, stirring, until melted and smooth, 6 to 8 minutes. Pour the mixture into the prepared baking pan and spread to even out the surface. Top with spoonfuls of the peanut butter. Using a skewer or butter knife, swirl the peanut butter into the chocolate mixture. Sprinkle over the crushed chips and pretzels. Let the fudge cool for 30 minutes on the counter, then lightly cover and refrigerate for 1 hour.
• Lift the foil out of the pan and peel it from the fudge. Cut into small squares to serve.

MICROWAVE FUDGE

Steps:

• Microwave 12 ounces semisweet chocolate chips and a 14-ounce can sweetened condensed milk, 5 minutes. Stir vigorously, then add 1 1/2 cups chopped nuts and 1 teaspoon vanilla extract. Spread in an 8-inch-square pan lined with buttered parchment paper. Refrigerate, then cut into squares.

SWEET AND SALTY MICROWAVE FUDGE

Steps:

• Line 9-inch square pan with foil, extending foil 1 inch over 2 opposite sides of pan; spray foil with cooking spray.
• In 8-cup microwavable measuring cup or large microwavable bowl, microwave chocolate chips, 2 cups of the marshmallows and the condensed milk uncovered on High 3 to 5 minutes, stirring every minute, until chips and marshmallows are softened and can be stirred smooth.
• Stir in vanilla, pretzels and remaining 1/2 cup marshmallows. Immediately pour into pan. Press salt into fudge; sprinkle with additional peanuts. Refrigerate 2 hours or until firm.
• Use foil to lift fudge from pan. Cut into 1 1/2-inch squares. Store in airtight container at room temperature.